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Effects of 1-MCP Treatment on Kiwifruit Quality during Shelf-life

Ren Yan

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Abstract

The effects of 1-MCP and 1-MCP combined with Ethephon treatment were studied during cold storage [stored in(0±1)℃] with subsequent exposures at(20±1)℃(during shelf-life) on quality of Hayward kiwifruit.The results showed that 1-MCP treatment caused the delay of fruit ripening and softening of kiwifruit,the decrease of the titratable acid,vitamin C,the juice contents and the rise of soluble sugars in fruits,and preserved better appearance quality and nutrition.But fruits treated by 1-MCP softened slowly and reduced the food value;1-MCP combined with Ethephon [after stored in(0±1)℃] treatment not only extended the storage period and shelf life,but also improved fruit quality.

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What this paper is about

The effects of 1-MCP and 1-MCP combined with Ethephon treatment were studied during cold storage [stored in(0±1)℃] with subsequent exposures at(20±1)℃(during shelf-life) on quality of Hayward kiwifruit.The results showed that 1-MCP treatment caused the delay of fruit ripening and softening of kiwifruit,the decrease of the titratable acid,vitamin C,the juice contents and the rise of soluble sugars in fruits,and preserved better appearance quality and nutrition.But fruits treated by 1-MCP softened slowly and reduced the food value;1-MCP combined with Ethephon [after stored in(0±1)℃] treatment not only extended the storage period and shelf life,but also improved fruit quality.

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Available abstract

The effects of 1-MCP and 1-MCP combined with Ethephon treatment were studied during cold storage [stored in(0±1)℃] with subsequent exposures at(20±1)℃(during shelf-life) on quality of Hayward kiwifruit.The results showed that 1-MCP treatment caused the delay of fruit ripening and softening of kiwifruit,the decrease of the titratable acid,vitamin C,the juice contents and the rise of soluble sugars in fruits,and preserved better appearance quality and nutrition.But fruits treated by 1-MCP softened slowly and reduced the food value;1-MCP combined with Ethephon [after stored in(0±1)℃] treatment not only extended the storage period and shelf life,but also improved fruit quality.

Key concepts: Titratable acid, Shelf life, Ethephon, Softening, Ripening, 1-Methylcyclopropene, Horticulture, Food science

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Effects of 1-MCP Treatment on Kiwifruit Quality during Shelf-life — Research Paper | ScholarLens